By National Gardening Association Editors

2 cloves garlic
2 slices white bread
1 cucumber, sliced
1/2 green pepper, chopped
1/2 cup water
1/4 cup olive oil
2 pounds ripe tomatoes
1/4 cup minced onion
1/4 cup chopped pimiento
1 teaspoon salt
black pepper
2 tablespoons wine vinegar
2 to 3 cups clear vegetable stock or chicken bouillon
1/2 cup fresh chopped mixed herbs, such as chives, parsley, basil or tarragon

Crush garlic in bowl and add bread broken into bits, along with cucumber, green pepper, water and olive oil. (Don't balk at the bread. It gives the soup a great consistency, and after you blend it, you won't know it's there.) Allow this mixture to marinate for several hours. Then add cut-up tomatoes, onions, pimiento and salt and pepper. Puree in blender or food processor. Chill thoroughly.

Before serving, mix in vinegar, cold stock and herbs. Garnish with additional chopped green pepper, cucumber, celery, watercress, garlic croutons, bean sprouts or lime slices.

Serves 6 to 8

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